I got my vegans, my vegetarians and all my foodies that just plain like food because I think these are quite tasty for everyone. Just like most of my recipes, simple and REAL ingredients. You can add cilantro if you're a cilantro person. I feel like most people are strongly for or strongly against it. I'm pro-cilantro, but just didn't have it on hand. Still making use of this amazing cashew cheddar, too! I made another batch just for this. WORTH IT.

Microwave or bake the sweet potato until it's soft enough to easily cut (approx 3 minutes). Cut into 1/4 inch chunks. Put one tortilla down on a skillet or lightly greased pan. Spread 2 Tbsp of my Cashew Cheddar. Then add sweet potato chunks and avocado slices. Spread the cashew cheddar over the other tortilla and top the second tortilla directly over the first, like a lid. Turn on the burner and grill on one side for approx. 2-3 minutes, flip and cook for 1-2 more minutes. Carefully transfer to a plate and cut into quarters. Dip in Primal Kitchen's RANCH dressing and it's EXTRA good.

EASY TO USE. It's almost toooooo easy, but I mean that in a great way. This time I made some homemade hummus.

Ingredients:

-1 can chickpeas (low-sodium) WITH the liquid

-1/4 cup tahini, stirred (homemade or store bought)

-1/4 cup lemon juice (approx. 2 lemons)

-3 Tbsp extra virgin olive oil

-2 cloves garlic, minced

-1/4 heaping tsp cumin

-1/8 tsp cayenne pepper

-1 tsp salt

Toppings for Serving:

-paprika

-parsley

Instructions: Set 2 Tbsp chickpeas off to the side for serving. Place the remaining chickpeas and liquid, along with all of the other ingredients (tahini, lemon juice, olive oil, garlic, cumin, cayenne pepper, salt) into your Vitamix or food processor. Turn Vitamix on regular setting starting at setting 1 and slowly moving up to 10. Smooth until well blended; if necessary add in a little more liquid for consistency. Pour into a serving bowl and place the chickpeas you set aside in the center. Sprinkle with Paprika and parsley. Serve with veggies or pita chips or whatever the heck you want!

Speakinig of basic… IT’S FINALLY FALL!!! Bring on bonfires and football (and playoff baseball… I see you, Cubbies <3). But mostly… Pumpkin Spice Latte madness is upon us and I’m not mad about it. But TBH, I don’t really ever go out and order a PSL. They’re usually so loaded with crap that it takes the fun out of it for me. So this season I decided… PFFT! I’ll make my own. Now you can, too!

Instructions: Brew your coffee. Then add all ingredients to coffee and blend. The beef gelatin will make your coffee foam right up like a latte. No whip cream necessary (but totally optional if you’re feelin’ it! Or use coconut cream). Pour into your fav mug and add a dash of cinnamon or pumpkin pie spice to the top. Then get sippin’!